Hi PJ, I've just made the dough for the rustic sourdough bread but after measuring out a cup of starter I don't have a full 4 oz left; should I feed the remaining starter and then put it in the refrigerator? If so, when I'm ready to make more bread, do I go through the whole week-long feeding process again? Also, your recipe says to use non-chlorinated water so I've been using tap water but I've seen some of the posts that people are using distilled water, do you think the tap water will be ok? Thanks!

• Reply